During my recent Australian trip, I was served this delicious unusual soup in University House at the ANU – who says Canberra is boring? . . .
1 medium onion
2 Cloves garlic
50g Butter
500g Mushrooms
2 tspns Fresh rosemary leaves
150ml Dry white wine
50g Single cream
Trufffle oil
Lemon juice, salt and pepper
Sautee the onion and garlic until soft in the butter. Add the mushrooms and stir for another minute before adding the rosemary, dry white wine and just enough water to cover. Simmer for 15 – 20 minutes. Remove from heat add the cream and liquidiise until just a little grainy (one trick is to add a slice of bread to the soup before blending). Add water if necessary to get the required consistency. Season to taste with the lemon, salt and pepper, before returning to the stove for a moment to warm up again(do not allow to boil). Serve with a spiral of truffle oil to garnish.
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